Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer pans.
2. In a small bowl beat eggs well. In large bowl, cream 1/2 cup of the butter or margarine and the white sugar until light and fluffy. Mix in the beaten eggs and stir until well combined.
3. Mix together the flour, baking powder, baking soda, ground nutmeg, and salt. Add the flour mixture alternately with the buttermilk combined with the vanilla to the creamed mixture in three parts, beginning and ending the flour mixture. Spread batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool then ice with Caramel Icing.
5. To Make Caramel Icing: In a medium sauce pan heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.